This Italian classic is perfectly balanced with a fresh stone fruit compote.
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I have prepared this recipe and found it to be a nice light dessert. You can't beat the flavour of using real vanilla in any dessert, but this one surely showcases the true flavour that can be extracted from the vanilla bean.
I to did not make the stone fruit compote, settling to make my own mix berry fruit sauce using a bag of fresh frozen summer berries instead. It was the perfect match, without distracting away from the taste of the main dessert.
Would use this dessert for a nice summer treat on those hot days, yet would feel comfortable with this in the winter months as well.
Thanks for the recipe, awesome!!!
I wanted to make a dessert that would wow everyone at our Thanksgiving supper. With my daughter's assistance along her young eyes to read the small print, we prepared the panna cotta and the stone fruit compote the night before our supper. This Italian dessert was amazing; it definitely had the wow factor! My family thought the stone fruit compote complemented the panna cotta beautifully. Next time I make the compote, I'm going to double the recipe; the fruit will pair perfectly with vanilla ice cream. As for the panna cotta, I'll definitely be making it again. I think I hear my husband saying "Tomorrow?"
Thank you for this fabulous recipe!
I have just put together the panna cotta and will sample it this evening.
I had one comment - perhaps I am the only person who really needs to follow a recipe to the letter, BUT in the written instructions, you are told to remove the vanilla seeds from the pods. It doesn't say when to add them, nor does it mention adding the whole pod. Luckily I had watched the video and when I was confused watched it again just to make sure. Alas, all worked out and I will tell you what I think of the finished product.
This is a fabulous recipe. I had to do a bit of mixing with the compote as I couldn't find all of the fruit ready to use, so added some mango, sweetened it with agave nectar (it's the BEST) and we were in absolute heaven eating this dessert. As you said, it can be made ahead of time so it's one less thing to worry about for dinner and it is absolutely sensuous. I had heard of this before but never dared try until I watched the video. And thanks for the correction - I know it seemed a bit nit picky, but some of us out there need all the help we can get. ABSOLUTELY AWESOME.
We started the meal intending to serve the salmon gravlax but unfortunately our salmon developed a fishy smell after 2 days so didn't want to risk serving it. ( But I loved the smell of the house when we ground the star anise and love the creme fraiche:). Luckily, I always have the red pepper eggplant confit in the freezer and was an easy substitute appetizer. We served the Fraser Valley Duck with a blueberry/ port sauce as a main course along with the Smashed Sweet Potatoes and a variety of veggies including the fava beans from the drill down recipe. I have made them 3 times in 2 weeks as I have been able to find the fresh beans and just lightly saute them in butter after doing all the prep work. (Wouldn't want to serve these to a crowd as it is time consuming but so worth it). But best of all was the Panna Cotta. It was superb. Such a plus to be able to make it ahead as well. I used 2 nectarines, 2 plums and 2 peaches for the compote - all at the height of the season which I am sure helped with the flavours. Our guest was extremely impressed with his Rouxbe meal and has decided a membership will be a perfect Christmas gift for one of his friends.
i made the panna cotta and the taste was phenomenal though the texture was a bit too springy for my liking.
can i use only 2-1.5 teaspoon of gelatine next time i make it.i mean will it set proparly and will i'll be able to get it out whole out of the mold?
thanks in advance
Glad you liked the flavor Roni. For some panna cotta does have a bit of a "springy" texture to it. As for trying it with less gelatine, you will have to just give it a try to see if it works. Experimenting and tweaking recipes is one of the fun parts of cooking. If it works out with less gelatine, then please let us know. Thanks!
ive made the panna cotta with only 1.3\4 teaspoons of gelatine and poured into a silicone mold of 6 muffins.
it came out of the mold easily and the texture was better for my opinion : )
thank you rouxbe for givin me the tools to experiment with food like that : )
Made a dinner for some good friends and needed a super dessert to WOW them.Well it was it every one loved it. I finished it off with plum and nectarine compote,was go to use berry but came out to pitty.One problem I did have was when I tried to take the cotta out it stuck a little and did not come out clean. Any suggestion Thanks
So glad that you liked the panna cotta. As for removing the them from the ramekins I do have one suggestion. If they are giving you any trouble you can dip the base of the ramekin into a bowl of very hot water for about 10 seconds or so to loosen them. Just be sure the water does not come up over the ramekins. You may still need to run the knife around as well but this should help. Hope this helps - cheers!
I was looking for a dessert recipe to try out for a party, and I don't have anything like the spatula you used to fold the creme mixtures together. I have a ton of stuff, but I want one JUST like that. I don't particularly like buying online, so if you know a store I can get it from, that would be the best. If I can't buy it in stores, or you don't know where, than go ahead and give me a website. Thanks for your help!
While this is a great subject, preserving fruit isn't currently on our production list. We have many other foundational lessons to focus on at the moment that are part of a typical professional culinary curriculum. That's the great thing about cooking - the teaching and learning will never really end. In the meantime, if you find a great resource (site or book, etc.) feel free to post it here for other students. Cheers!
I have made this panna cotta 4 times in the last 2 weeks and each time I have used gelatine sheets or leaves (I was out of the powdered at the time). The ratio of gelatine that worked best for this recipe was 3 sheets (or 1/2 package or 5 g of the Dr.Oetker brand gelatine sheets).
I have to admit that I find the sheets easier to work with. To do this, first soften them in cold water for about 5 minutes. Once softened, add them to the hot cream and they will dissolve instantly. As per the recipe, strain the cream into a bowl and let the mixture cool to room temperature. Usually I am in a hurry, so I place the bowl over another bowl of ice water, to speed up the process, but make sure to stir this or the liquid will start to set unevenly. Once cool, add the sour cream to the slightly thickened cream mixture. Whip up the remaining cream and simply fold that into the thickened mixture.
To serve, I ladled the panna cotta into little mason jars like these. One recipe makes 7 small mason jars, which is just enough to feel satisfied but not overly full. Serving the dessert in these types of jars is not only super cute, it also makes serving them extremely easy as you do not have to unmold the panna cotta, which is nice. I just add a few spoonfuls of compote on-top. Lately, I have been making a blackberry and raspberry compote to go with them. Yum!
Hi I am new to Rouxbe but I saw this recipe for stone fruit so since I have a ton of plums to harvest it is a must. I will keep you updated on my success. Have you any way to search for just plum recipes? I need to start doing everything I can with this abundance LOL. Happy Summer 2012 and Thank you to Farestart Cooking program and Steve at Rouxbe for this membership.
To search on Rouxbe, simply type what you are looking for in the search field (at the top right of any page). In this case, we do not have a lot of "plum" specific recipes. But I did a quick search for "plum recipes" online and found many delicious looking plum recipes. Good luck!
The variations on panna cotta are literally endless—from different flavor profile with the aromatics used, to the different liquids and creams used to make them. This is where the internet is your friend. Try searching the for things like "panna cotta recipes", "panna cotta variations", or even "panna cotta + creole cream cheese" (which I have not heard of, but it sounds interesting). Hope that helps to steer you in the right direction. Cheers!